Kung Pao Shrimp Recipe
A classic kung pao shrimp recipe that makes a dish you likely have had at your favorite chinese restaurant! Only this time you get to enjoy the incredible flavors right at home. With just a few simple ingredients and 30 minutes, you too can have a flavorful stir fry, and you don’t even need to leave the house!
Ingredients
kung pao sauce-
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 1 Tbsp brown sugar
- 1 tsp cornstarch
shrimp-
- 1 lb raw shrimp peeled and deveined
- 1 Tbsp cornstarch
- ¼ tsp salt or to taste
- ⅛ tsp ground black pepper or to taste
- 2 Tbsp oil
- 2 Tbsp butter
- 1/2 yellow bell pepper diced
- 1/2 red bell pepper diced
- 1/2 small onion diced
- 3 garlic cloves minced
- 1 Tbsp grated fresh ginger
- 1/4 cup roasted peanuts
- ½ tsp red pepper flakes
- green onion
- sesame seeds
Instructions
- In a small bowl, whisk together the kung pao sauce ingredients and set aside.
- Coat the shrimp in cornstarch, salt, and pepper.
- Heat a large skillet over medium heat, add 1 tbsp oil and 1 tbsp butter. Add the shrimp to the hot pan and cook for 2 minutes per side or until cooked through.
- Remove the shrimp from the skillet and cover to keep warm.
- In the same skillet, add 1 tbsp of oil and sauté diced peppers and onions over medium-high heat until tender.
- Once the veggies are tender, add 1 tbsp of butter, minced garlic, and grated ginger.
- Add the shrimp back to the pan.
- Top the pan with roasted peanuts and garnish with red pepper flakes, and toss to combine.
- Pour the sauce into the skillet, bring to a simmer, cook, and reduce until the sauce thickens.
- Garnish with sliced green onion and sesame seeds.
- Serve with white rice and enjoy.
Notes
- Cook your base first: This stir-fry comes together quickly, so start your rice or noodles ahead of time so everything is ready at once.
- Use high heat: Stir-fries cook fast, so make sure your pan is hot. Have all your ingredients chopped and your sauce mixed before you begin.
- Serve right away: Shrimp stir fry tastes best fresh off the pan.
- Store leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently: Warm in a pan over medium heat until heated through. If the sauce thickens too much, add a splash of chicken broth to loosen it.
- Skip freezing: This dish doesn’t freeze well, so it’s best enjoyed fresh or within a few days.